I am thrilled to present Lisa Corrado as my guest blogger today, who shares a similar interest in healthy living. Lisa, a registered nutritionist and chef, provides nutritional counseling and coaching, and supports corporate wellness initiatives. I really like Lisa’s approach that combines clinical nutrition with the practical side, which is cooking healthily. Not only does Lisa’s blog provide articles on current topics such as “Eating To Fight Cancer: To Meat or Not To Meat” and “Super Hero Foods,” but her Recipe Box is full of healthier choices, including “Flex-Able” recipes for people transitioning to a meat-free diet. I look forward to bouncing ideas off of Lisa as I continue my journey in coming up with cancer and disease-fighting recipes. Check out Lisa’s A Moment in a Busy Life. _________________________________________________________________________

Broccoli, Cauliflower, and Bok Choy

Mom always said “Eat your broccoli. It’s good for you!” And Mom was right. You know that vegetables are healthy choices no matter what our health concerns are. But did you know that cruciferous vegetables (like broccoli) are true powerhouses when it comes to fighting cancer? Let’s take a closer look.

“Cruciferous” refers to the cross-shaped flowers that certain vegetable plants produce. To me, the word “cruciferous” means “cancer-fighting”. Researchers studying the compounds in these vegetables have found that there seems to be a two-pronged benefit: they work to prevent cancer from forming and also enhance survival after a cancer diagnosis. I want that player on my team!

Studies of the specific phytochemicals present in cruciferous vegetables have shown incredible results:

•Sulfuraphane helps the liver get rid of toxic chemicals and carcinogenic compounds.

•Glucosinolate has been shown to stop the growth of cancer cells.

•Indole-3-carbinol increases the rate at which the liver breaks down estrogen, which is important when we’re talking about hormone-dependent cancers such as breast and prostate.

Preheat oven to 450 degrees. In a large bowl, toss together cauliflower, potatoes, garlic, olive oil, and salt and pepper to taste. Place in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, until cauliflower and potatoes are tender.

Rinse the fermented black beans well in water, strain and chop coarsely.

Heat oil in a large skillet over medium heat. Add fermented black beans, garlic and ginger, and stir until fragrant, about a minute. Add broccoli florets and chili pepper and stir with a spatula for another minute, tossing the broccoli well with seasonings. Add soy sauce, agave nectar, and stock. Cover skillet and cook for 3-4 minutes, until just tender, but still bright green. Sprinkle with sesame oil and serve.